Summer Corn and Potato Chowder

Paula Deen

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  tablespoons butter
• 1  large yellow onion, chopped
• 2 1⁄2 cups fresh corn kernels (from 3 ears of corn)
• 1  large baking potato, peeled and cut into 1/2-inch cubes (3/4 lb.)
• 3  cups chicken broth
• 1⁄2 cup heavy cream
• 1⁄8 teaspoon cayenne pepper
•  salt
•  black pepper
• 1⁄4 cup  chopped fresh chives, for garnish

Directions

1. In a medium saucepan, melt the butter over medium heat.
2. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the corn, potato, broth, cream, cayenne, salt, and black pepper to taste.
4. Bring the soup to a boil.
5. Decrease heat to a simmer and cook until the potato is tender, about 10 minutes.
6. Serve in pretty shallow bowls garnished with the chives.